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Summer squash and rice gratin with Italian salsa verde

Salsa Verde

1 tsp fresh oregano leaves (or 1/2 tsp dried)

1/4 cup mint, coarsely chopped

1 cup flat-leaf parsley, coarsely chopped

3/4 cup extra-virgin olive oil

1 clove garlic

1 Tbls capers, drained

juice from 1/2 lemon

freshly ground black pepper and sea salt



approx. 2 lbs zucchini and summer squash mixed

1 1/2 - 2 cups cooked brown rice

1 small red onion, sliced

1 large garlic clove, minced

fresh thyme leaves

1 heaping cup Gruyere (or Swiss type) cheese, grated

Kosher salt and freshly ground black pepper, to taste


In a food processor, pulse together herbs, garlic, salt, pepper, and capers.  Slowly add in olive oil, then lemon juice.  Taste and adjust salt level.  Consistency should be a slightly chunky, thick paste.

Preheat oven to 400 degrees.  Thinly and uniformly slice squash and toss with 1 tsp salt in a large bowl.  Let sit for a few minutes, then drain off any excess liquid.  Add onion, garlic, thyme, 1/2 cup cheese, and the salsa verde; mix well.

Generously butter a medium baking dish.  Layer first the rice then the squash in the dish, and top with the remaining cheese.  Bake for 35-40 mins. until squash is tender and cheese is browned and bubbling.

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